I love the word Scallion, but of course it just means spring onion. Flakey, crispy, charred and savoury spring onion pancakes with a spicy dipping sauce, what more could you want!
To be honest, the rolling of the dough was a bit more work than I had anticipated, quite a lot of elbow grease was needed because the dough is quite tough. But in the end I was very happy with the result. I love the technique of rolling and twisting the dough to create extra flakiness.
Recipe inspired by @marionskitchen
Chinese Scallion Pancakes
Flakey, crispy, charred and savoury spring onion pancakes with a spicy dipping sauce, what more could you want!
- 300g all-purpose flour, plus extra for kneading
- 170ml boiled water, cooled for 1 minute
- 1 tsp sea salt, plus extra for sprinkling
- sesame oil for brushing
- 1 cup finely chopped spring onions (scallions)
- Vegetable or peanut oil for cooking
- Spicy Soy & Sesame Dipping sauce:
- ¼ cup soy sauce
- 2 tbsp white vinegar (or black Chinese vinegar)
- 3 tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ clove garlic, finely grated
- Optional: 1 tbsp homemade chili oil
Prep & Resting
Make the soy & sesame dipping sauce by combining the ingredients in small bowl or a sealable jar. Set aside for later.
Combine the flour and salt in a large bowl.
Add the hot water and mix with a wooden spoon.
Then use your hands to pull the dough together.
Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. It’s ready when you push into the dough and it springs back.
Cover with baking paper and allow to rest for 45 minutes.
Rolling the pancakes
Roll the rested dough into a large log. Cut into 8 pieces.
Roll out to a circle about 12-14 cm in diameter.
Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape.
Roll out to 12-14 cm round and brush with the sesame oil.
Sprinkle with a quarter of the spring onions and season with a little salt.
Roll the circle up into another cigar shape and coil again.
Roll out to a 12-14 cm round. Repeat until the dough is finished.
Frying the pancakes
Heat the vegetable oil in a frying pan over medium-high heat.
Add a pancake and cook for 4-5 minutes each side or until golden and starting to char in some areas.
Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges.
Serve with the soy & sesame dipping sauce.